Alaina and I leave tomorrow morning for Coeur d'Alene, Idaho. This past couple of days, I've been busy stocking the fridge so Erik doesn't resort to living on "bachelor sandwiches" (my nickname for the strange creations he comes up with to put between bread, primarily cheese and pickles). I've made a huge tray of spinach and cheese enchiladas, homemade Spanish rice and refried beans (which he actually kind of liked, that's a big step for his taste buds!) and baked macaroni and cheese (Emme family style, which is to say, so spicy that it has to be served with sour cream just to choke it down). Tonight will also bring a tub of beenie weenies (baked beans with hot dogs). We'll be gone until Tuesday night. I'm not sure there'll be enough food!
I also baked two more loaves of pinto bean bread to take along with me. There's something SO gratifying about feeding your child something that you know, for certain, is perfectly pure and wholesome. No high fructose corn syrup, yellow dye #2, or potassium bromate (a horrifying bread additive that is close to being outlawed). Don't get me wrong, sometimes I'll take the convenient way out...she did have Goldfish crackers and raisins for dinner (whole grain Goldfish and organic raisins, but you get my point). But going that tiny extra mile for my family feels awesome. And I enjoy baking. Who knew?
Wagon train pulls out at 9:30 tomorrow morning. I'll be sure to post pictures upon my return!
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